Entremet Baileys 2020

Instructions

Almond biscuit
Heat fan oven at 320F - 160°C.
Spray a thin layer of cooking spray on a silicone pastry mat and set aside.
Dice the marzipan and heat with icing sugar in the microwave to loosen.
Pour the mixture into a pitcher, add the whole egg and blend with a hand blender until you get a smooth mixture.
Pour the mixture into a bowl and whip until soft and fluffy.
Add melted butter, then sifted powders.
Pour 120 g of the mixture in a 7 inches (18 cm) mastery ring and bake for 15 minutes.
Let cool, then with a 6 inches (16 cm) pastry ring, cut a round disc from the biscuit.
Set aside to assemble (you can wrap in clingfilm and freeze).
Mascarpone and vanilla crémeux
Soak gelatin sheets in cold water.
In a mixing bowl, combine egg yolks with sugar and vanilla.
Bring heavy cream to a boil and pour over yolks and sugar mixture.
Cook over a medium heat until the mixture reaches 180F - 82°C.
Out of the heat, add winged gelatin sheets and gently stir to combine.
Weigh the called vanilla custard (150 g).
Soften the mascarpone cheese with a spatula.
Add a small amount of vanilla custard to loosen.
Add the remaining vanilla custard and mix to combine.
Pour 225 g of the crémeux in a 6 inches (16 cm) silicone mould (or pastry ring), refrigerate for a couple of hours, then freeze.
Milk chocolate and Baileys mousse
Soak gelatin sheets in cold water.
Melt chocolate in the microwave.
Heat milk with Baileys at 175F - 80°C, out of the heat, add wringed gelatin and stir to combine.
Make a ganache, adding hot mixture, 1/3 at a time, mixing well with a rubber spatula.
Whip heavy cream until soft peaks form.
Pour a small amount of whipped cream into the ganache and combine with a whisk.
Then pour the ganache into the remaining whipped cream and gently mix to combine with a rubber spatula.
Milk chocolate mirror glaze
Soak gelatin sheets in cold water.
In a pitcher, pour sweetened condensed milk and chopped chocolate.
Place water, sugar and glucose syrup in a saucepan and bring to 218 F - 103°C.
Pour the syrup into the pitcher, add winged gelatin sheets and mix with a hand blender until smooth and shiny, for at least 2 minutes.
Refrigerate overnight.
To assemble
In a 7 inches (18 cm) silicone mould or pastry ring (1.5 inches - 4 cm in high) pour 300 g of Baileys mousse and freeze for a couple of minutes.
Place in the middle the mascarpone and vanilla crémeux, pour 150 g of Baileys mousse and smooth the surface with a small spatula.
Place the almond biscuit in the middle, smooth the edges and freeze for at least 24 hours.
To serve
Remove the entremet from the mould and place on a wire rack.
Heat and blend the mirror glaze and use at 85-95F - 30/35°C.
Glaze the dessert, decorate with milk chocolate decorations.
Refrigerate for about 8 hours before serving.
Enjoy.